Smoky & Spicy Black Bean Burgers
The light tannins, moderate alcohol, and bright red fruit in Gamay from a Cru Beaujolais, serve as a foil to the smoke, spice, and earthiness of this dish. Chill the wine slightly to temper the burger’s hint of heat.
As demand for delicious vegetarian dishes increases, this “meaty” black bean burger hits the spot, offering loads of protein, plus texture and flavor. And it’s not merely a substitute for meat — this recipe is good enough to stand on its own.
Serves 3-4; Total time: 45 min
1 pasilla pepper
1 ancho pepper
1 chipotle pepper
1 (15 ounce) cans black beans, rinsed, drained and patted dry.
4 tablespoons grapeseed oil or olive oil
1/2 large onion, finely chopped
2 medium jalapeños, seeded and finely chopped
2 garlic cloves, minced
1/3 cup cashews, roasted
1/4 cup feta, crumbled (sheep’s milk is preferable)
1 tablespoon mayonnaise
1 whole egg
1/4 cup panko bread crumbs
Salt and pepper, to season
Cheddar cheese, sliced. (Swap with any cheese that melts easily)
Brioche hamburger bun (light, airy buns work best)
Optional toppings: lettuce, tomato, onion
1. Scrape seeds out of dried pepper pods with knife. Set in a medium bowl and cover with boiling water. Let sit 15-20 minutes. When rehydrated, remove peppers and finely chop. Set aside.
2. Adjust oven rack to center position and preheat oven to 350°F. Spread black beans in a single layer on a baking sheet. Place in oven and roast about 20 minutes. Beans will mostly be split and almost crunchy. Remove from oven and allow to cool slightly.
3. Heat 2 tablespoons oil in a medium skillet over medium heat until shimmering. Add onion and jalapeños. Cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes. Add chopped, rehydrated pepper mixture. Cook about 30 seconds. Transfer mixture to a large bowl.
4. Place cashews in food processor and pulse, about 10-12 short pulses, until roughly chopped. Add to bowl with onions and peppers.
5. After beans cool slightly, transfer to food processor. Add feta. Pulse until beans are roughly chopped. Transfer to onion and pepper bowl, and add mayonnaise, egg, and panko, and season with salt and pepper. Mix gently but thoroughly with hands.
6. Form patties to fit burger buns (unlike meat, there’s no shrinkage). Heat 2 tablespoons oil in a non-stick or cast iron skillet over medium heat until shimmering. Add patties and cook until crisp and browned on each side, about 5 minutes per for a total of 10 minutes. Top with cheese. Transfer cooked patty to a plate, then toast bun in skillet 1-2 minutes until brown. Serve with patty and desired toppings and condiments.